Our Glass Noodle Salad has Thai-inspired flavors, succulent shrimp and crunchy vegetables! Served cold, this is a noodle salad that is hearty and packed with bold flavor, yet cool and refreshing at the same time. Serve it on its own or as a side dish to complete your meal.
Glass noodles are tossed in a spicy Asian dressing made with peanut butter, sesame oil, a splash of soy sauce, aromatics and a touch of sweetness!
The combination gives this glass noodle salad a rich, spicy, umami flavor that pairs well with a number of other dishes.
Serve this with our Cedar Planked Salmon or our Pork Satay or enjoy it on its own as a light lunch or dinner. Similar to our Chicken Larb Salad, fresh vegetables and a fusion of Thai flavors make this dish simply irresistible!
If you like this recipe, try our buckwheat noodle salad.
Why This Thai Glass Noodle Salad Recipe Works
If you love Thai cuisine, this cold noodle salad will not disappoint!
The main ingredient in this vegetable mix up with noodles and herbs is glass noodles (also known as cellophane noodles, mung bean noodles, vermicelli, or bean thread noodles).
They are made out of starches like mung bean starch or sweet potato starch. Glass vermicelli noodles are somewhat transparent, tasteless and really take on the flavor of whatever sauce or other ingredients they are served with.
Glass noodles are a staple of Asian cuisine. They are naturally gluten-free which means they’re a great option for celiac-friendly, grain-free and gluten-free dishes.
Here’s why you’ll love this recipe:
- Hearty, flavorful and flavorful, and a refreshing Asian dish for hot days!
- Crisp veggies, chewy glass vermicelli noodles, fresh herbs and a spicy peanut sauce are the perfect combination of textures and flavors.
- It’s easy to prepare and works for a variety of occasions.
Ingredients for our Salad with Glass Noodles
Here’s a look at the main ingredients you will need to make this tasty glass noodle salad!
- Sesame oil or olive oil. The base for the dressing!
- Smooth peanut butter. This mixes into the sauce and adds nutty, peanut flavor plus creaminess!
- Fresh lime juice. Freshly-squeezed lime juice gives a bright flavor to the sauce.
- Rice vinegar. For a touch of tanginess!
- Toasted sesame oil. Toasted sesame oil has a deep, roasted, nutty flavor that adds depth.
- Soy sauce. For the perfect balance of salty, umami flavor.
- Brown sugar. This gives the sauce a bit of sweetness while remaining pretty subtle.
- Grated ginger and garlic. Savory add-ins that make all the difference!
- Garlic chili sauce. For that boost of heat.
- Cooked shrimp. Pre-cooked shrimp works so well in this cold salad and will speed up the process!
- Glass noodles. You can find these in an Asian grocery store. Most specialty food aisles at standard grocery stores stock glass noodles too.
- Fresh vegetables. A medley of green onion, snow peas, carrot, cucumber and red bell pepper give the salad crunch and fresh flavors!
- Basil and mint. These add a cool and refreshing taste to the recipe. Save a few sprigs for garnish.
- Salted peanuts. A crunchy add-in that’s nutty and salty!
- Lime wedges. For garnish.
- Jalapeño. Seeded and thinly sliced (optional).
You can get creative with the ingredients in this recipe. Some more ideas to add are bean sprouts, toasted cashew or pine nuts, or even use a different type of noodle if you can’t find vermicelli noodles.
What is Glass Noodle?
Glass noodles, a staple in Vietnamese and Thai cuisine, are known for their clear, translucent appearance after cooking. Unlike typical wheat or rice noodles, they are made with the starch from mung bean, sweet potato, or tapioca, making them a gluten-free option.
Nutritionally, they are low in fat and calories, making them a lighter alternative to traditional pasta. You can find them in most Asian grocery stores or the international aisles of regular supermarkets, usually sold dried and requiring a quick soak in hot water before use.
Our “Glass” Vermicelli Noodle Salad Recipe
Here’s a look at the process for making this noodle salad using cellophane noodles! For all of the details and ingredient amounts, scroll to the bottom of the page for the printable recipe card.
In a jelly jar or mason jar, measure out all of the dressing ingredients. Shake to combine and set it aside.
Add the cooked shrimp to a small bowl and toss it with 2-3 tablespoons of the dressing.
Place the rice noodles in a large bowl and pour boiling hot water on top. Soak them for 3-4 minutes until transparent, then drain and rinse with cold water.
In a large salad bowl, add the glass vermicelli noodles, snow peas, carrots, red bell pepper, green onions, basil and mint. Toss in some of the dressing, then add more as needed.
Divide the salad between four chilled salad plates and place a few of the marinated shrimp on top of each serving.
Sprinkle with chopped peanuts and garnish with jalapeño slices, sprigs of basil, mint and a lime wedge.
Tips for Success
- You can substitute the glass noodles with rice noodles, which are made with rice flour and water.
- Glass noodles are pretty long. If needed, you can cut the noodles in shorter lengths after they are soaked and rinsed.
- You can change up the crisp vegetables in this glass noodles salad recipe! Use a variety of your favorite crunchy veggies.
- Feel free to use crunchy peanut butter instead of smooth peanut butter, if you prefer.
- If serving the salad with fresh jalapeño peppers, slice them thin with a microplane or mandoline.
- Serve any leftover salad in an airtight container in the refrigerator for up to five days.
More Recipes You Will Love:
Our Pork Yakisoba recipe is a classic Japanese stir fry dish made with tender noodles, veggies and a flavor-packed sauce! There’s even bacon in this dish which means you know it’s going to be so good!
Soba Noodles, Shrimp and Spicy Peanut Sauce , a tasty combination you never knew you needed. This makes a great lunch or dinner and to enjoy hot, cold or at room temperature. Best of all, this delicious medley of flavors is so easy to prepare!
Butternut Squash Soup is thick and creamy with a vibrant color and flavor! Roasting the vegetables brings out the sweetness of the soup, and fresh ginger, red curry paste and chili oil are extras that complement and bring out the delicious flavor of butternut squash.
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For the Spicy Asian Dressing
- ½ cup plain sesame oil or olive oil
- ¼ cup smooth peanut butter
- ¼ cup freshly squeezed lime juice
- ¼ cup rice vinegar
- 3 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon grated ginger root
- 1 garlic clove, grated or minced
- 1 teaspoon garlic chili sauce
- salt and pepper to taste
For the salad:
- 1 pound cooked shrimp
- 4 oz glass noodles
- 3 green onions, sliced in 1/2-inch lentos
- 2 oz. snow peas, sliced lengthwise
- 1 carrot, julienned
- 1 small cucumber sliced
- 1/2 red bell pepper, cut into thin strips
- ¼ cup Thai basil leaves, torn
- ¼ cup mint leaves, torn cup peanuts, chopped
- ½ cup salted peanuts, chopped coarsely
- Lime wedges
- 1 jalapeno, seeded and thinly sliced, optional
- Fresh Thai basil and mint sprigs for garnishing
For the Spicy Asian Dressing:
- Measure all the dressing ingredients into a jelly jar and shake to combine.
For the Glass Noodle Salad:
- Add the cooked shrimp to a bowl and toss with 2-3 tablespoons of the salad dressing. Transfer to the refrigerator to marinate while preparing the salad.
- Place the rice noodles in a bowl and pour boiling water over them. Allow to soak for 3-4 minutes until they become transparent; then drain and rinse thoroughly with cold water.
- In a large salad bowl add the drained glass noodles snow peas, carrots, red bell pepper, green onions, basil and mint.
- Pour ⅓ cup of the salad dressing over the salad and toss to combine. Add additional dressing as needed.
- Divide the salad equally into 4 chilled salad plates, distribute about 6-7 of the marinated shrimp on top of each salad.
- Sprinkle each serving with 1 tablespoon of chopped peanuts and garnish with, jalapeno slices, sprigs of the basil, mint and a lime wedge.
- Glass noodles are made from mug bean flour and water. They may be substituted with rice noodles which are made with rice flour and water.
- The noodles are quite long and may be cut in shorter lengths after soaking and rinsing.
- Choose a variety of your favorite crunch fresh vegetables.
- We wused smooth peanut butter in this recipe, crunch peanut butter is another option.
- If using the jalapeno peppers, try slicing them thinly with a small microplane mandoline.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 535Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 239mgSodium: 1310mgCarbohydrates: 30gFiber: 7gSugar: 6gProtein: 42g
Nutrition information is a guideline only. It is calculated automatically by third-party software, and absolute accuracy is not guaranteed.